Roasted New Potatoes & Green Beans

Roasted New Potatoes & Green Beans

Burris, Ken

Provided by: EatingWell

40 mins total 15 mins prep 151 calories/serving Full Screen

Servings

Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.

Ingredients

• 1 1/2 pounds new or baby potatoes, scrubbed and cut in half
• 8 ounces green beans, trimmed
• 5 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoons champagne vinegar or white-wine vinegar
• 1 tablespoon Dijon mustard
• 3 tablespoons crumbled Gorgonzola or other blue cheese
• 2 tablespoons finely chopped scallion greens

Directions

• 1. Position rack in lower third of oven; preheat to 450°F.
• 2. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
• 3. Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
• 4. When the vegetables are done, toss with the dressing in the bowl. Serve warm.

• Filed under:
• Cheese,
• Vegetable,
• American,
• Roasting,
• Easy,
• Low Cholesterol,
• Low Fat,
• Vegetarian,
• Diabetic,
• Gluten Free,
• High Fiber,
• Healthy,
• Side Dish,
• Dinner,
• Fall,
• Spring,
• Summer,
• Winter,
• Picnic,
• Fourth of July,
• Entertaining

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